Keto Low Carb Cauliflower Gnocchi
by Brenda Bennett
ketolow carbgrain freenut free
Yield: 11 servings @ 12 gnocchi eachPrep: 20 minutesCook: 2 minutesTotal: 22 minutes
Ingredients
You have 2 of 10
produce
- ○1 tbspfresh herbs(fresh)
- ○20 ouncescauliflower rice(frozen, thawed and squeezed dry)
protein
- ✓1egg(whole)
- ○2egg yolks
dairy
- ○8 ouncesmozzarella cheese
- ✓1 cupparmesan cheese(grated)
grain
- ○1/2 cupcoconut flour
pantry staple
- ✓1/4 teaspoonpepper
- ○1 teaspoonxanthan gum
- ○extra virgin olive oil
- ○1 teaspoongarlic powder
- ✓1/2 teaspoonsalt
Instructions
- Place your thawed, squeezed dried cauliflower rice into a food processor.
- Add parmesan cheese, egg yolks, whole egg, garlic powder, salt, pepper, xanthan gum, coconut flour, and mozzarella cheese.
- Process until a dough forms.
- Place a piece of parchment paper on your work surface. Wet fingers and form a 15 inch long thin log.
- Cut the log in half lengthwise so the width of the dough is ½ inch.
- Cut 1 inch pieces from the log, you should be able to make 24 gnocchi.
- Place them on a parchment lined baking sheet. Using the back of a fork, roll over the gnocchi to see the fork lines.
- Freeze for 1 hour before using.
- Heat a frying pan with your favorite oil and minced garlic.
- Add frozen gnocchi to the pan and brown for just 2 minutes.
My notes
For best results, use a food scale to measure ingredients accurately. Coconut flour is tricky to work with and measuring in cup amounts just really isn’t accurate.